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Salt Cod Fillet (Sustainably Fished) 300g


Brindisa Salted Cod (Best Before 24/04/2023 Chilled Storage)

Order Now – Get It Fri 27 May Mainland UK

3 in stock

  • Gluten-free


Salt cod has been a staple of Basque cookery for many hundreds of years. The best fish come from the cold Atlantic waters around Iceland and Faroe Islands and these are then brought to Spain where they are salted by experts.

This style of cod, bacalao verde, is not as heavily salted as traditional types.

However, this product still needs to be de-salted by soaking in water for at least 12 hours before use. Ideally the water should be changed several times. The more you de-salt it the better really.

Please scroll down to view our “brandade de morue recipe” using this product!

Awarded 1* Gold Medal at the 2019 Great Taste Awards.


Cod (FISH) (Gadhua Morhua), salt (20%), antioxidants: E450, E451 and E452

Product details


Keep refrigerated between 0°C and 4°C. Once opened, keep refrigerated and consume within 24 hours

Nutritional Info:

NUTRITION - PER 100G Energy 1422kJ / 340kcal Fat 0.5g of which saturates 0.1g Carbohydrate 0 of which sugars 0 Protein 20g Fibre 0 Salt 21g

Cooking Preparation Tips

Brandade De Morue Recipe
A very simple dish popular in both France and Spain!


1 pack of salted cod fillets
Olive Oil (plenty)
Garlic Cloves (plenty)
Boiled potatoes (800g)

– Soak your cod fillet in cold water for 12 hours minimum changing the water 3 times.

– Remove skin and cut cod into pieces.

– Boil your potatoes and peel them.

– Place cod and potatoes into a magi mix, together with a very liberal of olive oil (this is important) and 8 – 10 peeled garlic cloves, and pepper to taste.

– Blend to a smooth consistency

– Transfer into an oven dish in a pre-heated (180c-200c) circa 20 minutes until golden brown on top.

– Serve hot and garnish with optional parsley for visual effect.

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